Con Mi Suegra

serves 6

For black bean spread:

• 1 lb. black beans
• 1/4 white onion
• 3 garlic cloves
• 1/4 tsp salt
• 4 cups water, plus more as needed
• 3 tbsp vegetable oil
• 1/4 white onion, diced

Boil first 5 ingredients for 1 hour, until beans are cooked, adding more water as needed so that beans are always submerged. Blend beans and water.

Sauté diced onion in vegetable oil until golden brown. Add blended beans and cook until desired consistency.

For guacamole:

• 2 large avocados, peeled, pit removed and diced
• juice from 1 medium lime
• 3 stalks green onion, chopped
• 1 tsp salt
• 1/4 cup cilantro, chopped

Mash avocados and add remaining ingredients.

For tomato sauce:

• 6 plum tomatoes, cut in half
• 1/4 white onion
• 2 garlic cloves
• 2 cups water
• 1 tsp salt

Boil first 4 ingredients for 15 minutes until vegetables are soft. Blend, add salt, and simmer until desired consistency is reached.

To build tostadas:

• 18 tostadas
• 1/2 white onion, sliced into thin rings
• 1 cup Cotija cheese, grated
• 1/2 bunch Italian parsley, chopped

Spread beans on 6 tostadas. Spread guacamole on 6 tostadas. Spread tomato sauce on 6 tostadas. (You may have some of each leftover, which is never a bad thing.)

Top each tostada with onion, cheese, and parsley.